Ravioli with Sweetbreads Iii (Sauce) -

3/4 c Shallot, chopped

1/4 ts Thyme, fresh

2 ea Bay leaves

Salt (to taste) Pepper (to taste) 2 c Cream, whipping, OR 1/2 c Bordelaise Sauce ** OR 1/2 c Stock, veal **

2 tablespoons shallot,

1/4 teaspoon thyme,

2 bay leaves and salt and pepper. Bring to a boil, reduce heat and simmer for 8 minutes. Remove the pan from heat and let it cool. Drain the sweetbreads and remove all remaining connective tissue; separate into bite-sized pieces. Go on to the next recipe to learn how to put together and cook the pasta, sauce and filling. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles,

1985 Chef: Michel Fitoussi,

24 Fifth Avenue, New York